Strong Dry Stout is part of a family of beers where there is considerable crossover between styles, these include Strong Stout and Strong Porter. Distinguishing between these three can be tricky and as such CAMRA usually judges them altogether in the same competition. Occasion ally Dry Stout is referred to as Irish Stout, but CAMRA tends to not use this term.
Aromas are deep and complex with roasted grains and dried fruit such as raisins and sultanas being particularly noticeable. This continues to the taste where coffee, bitter chocolate and liquorice are often detected. Hops are often present in taste too, surfacing as peppery and spicy note notes rather than floral or citrus as in lighter coloured beers. Expect a long and complex finish, with bitter and spicy hops balancing creamy malt, roast, dark fruit, coffee, chocolate and liquorice.
Colour
Black
Clarity
Clear to bright, though the colour of the beer may require it to be back lit to confirm
Carbonation
Low
Alcohol
Can be detected in stronger examples
Hop
Not present in any great quantities
Malt
Present and dominating throughout
Esters
None
Phenols
None
Fermentation By-Products
None
Body
Medium to full
Carbonation
Low
Finish Length
Long, can be particularly lingering in the more roasty examples
Attenuation
The bitter dry finish is a strong charactistic of this beer style
Hops
Mostly UK grown hops are used to play a supporting role to the malt
Malt
Malt defines stouts and porters, often from heavily roasted barley such as Chocolate Malt and Black Malt
Water
Often 'Burtonised' by larger brewers but town water can be used
Yeast
Ale